Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood. This dish presumably has its origins in Japan with influence from China and is known to be very popular at various restaurants or even at homes. Instant noodle versions are also popular which can be prepared within minutes.

However, to enjoy this authentic dish, many Koreans go to Korean/Chinese restaurants where noodles are mixed in with real seafood such as squids, shrimps, clams and scallions. Fresh vegetables such as onions, red peppers, green onions as well as many others are included in this dish to compliment the spiciness of the base soup. Champong is considered to be mild to high in spiciness so expect to sweat while consuming this dish.

Instant packages of champong can be purchased at Korean supermarkets or even at local delicatessen.

Recipe Ingredients

1 package fresh egg noodles

½ cup pork, thinly sliced

½ cup squid, cleaned and thinly sliced

8 small shrimp, peeled and deveined

6 mussels, scrubbed

5 dried black mushrooms

½ onion sliced

½ carrot, cut into match-stick pieces

¼ napa cabbage, cut into 1x2 in pieces

2 green onions, cut into 2 inch pieces

2 red chili peppers, seeded and sliced

1 tsp ginger, minced

1 tsp garlic, minced

2 tbsp olive oil

7 cups chicken broth

2 tbsp soy sauce

Salt & pepper to taste

½ tbsp gochugaru (red chili pepper flakes - optional for spiciness)

Cooking Directions

Soak mushrooms in warm water and cover for 30 minutes. Drain. Slice and set aside.

Bring mussels and water to a boil in a pot. Cover, reduce heat to low, and cook for 5 minutes or until shells open. Lift out mussels and set aside. Do not throw away the liquid. Add it to the 7 cups of chicken broth.

In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain well and set aside.